Since we’re in September I think it’s safe to say that all things pumpkin are on their way. Â When I was growing up my Mom made pumpkin and more pumpkin. Â We had cookies and pies and breads oh my. Â I wanted to make something non-traditional pumpkin. Â Pumpkin Monkey Bread Bake it is!
This recipe doesn’t take a lot of work but it screams fall to me. Â It’s rich and pumpkin-y plus sweet and flavorful. Â You could make it in a bundt pan but I used a casserole dish to make a bake instead. Â If you use a bundt pan, it’d be a true monkey bread with pull apart pieces.
Pumpkin Monkey Bread Bake
Ingredients
- ½ c granulated sugar
- 2 tbsp pumpkin pie spice
- 8 refrigerated buttermilk biscuits
- 1 c brown sugar packed
- ½ c butter (1 stick)
- ½ c canned pumpkin not pumpkin pie mix
- 4 oz cream cheese softened
- 1 tbsp Cinnabon International Delight Creamer
Glaze
- 1 c powdered sugar
- 2 tbsp butter melted
- 1 tbsp milk
- 1 tbsp Cinnabon International Delight Creamer
Instructions
- Heat oven to 350 degrees.
- Spray 8x8 casserole dish with cooking spray.
- In a large zip lock close bag, combine granulated sugar and pumpkin pie spice.
- Cut buttermilk biscuits into squares and add to bag and shake to coat pieces.
- Add pieces to sprayed casserole dish. Set aside.
- In a saucepan, melt butter, brown sugar, canned pumpkin and cream cheese.
- Heat and whisk until bumps are out of mixture.
- Pour over pieces in the casserole dish.
- Bake at 350 for 30 minutes.
Nutrition
Another good add in for this one would be nuts – pecans or walnuts would be the perfect addition to it. Â Some people love nuts, others do not. Â I love them, most of my family does not. Â Sad. Â But it would make it a little more fall like with some candied nuts on top. Â Mmmm….
You will love this fall recipe to serve for breakfast or dessert. Â Yum!
AmberTackles says
If you like pumpkin pie you should try my recipe for fresh pumpkin puree and pumpkin pie.
http://ambertackles.blogspot.com/2015/09/garden-pumpkin-puree-and-pumpkin-pie.html?m=1